Cumin Seeds – 1 cup
Coriander Seeds – 2 cups
Black pepper – 2 cups
Curry Leaves – 5
Garlic pods – 20 ( optional)
How I do it :
Wash and dry roast curry leaves.
Make a coarse powder with curry leaves, cumin seeds, coriander seeds and Black pepper .
You can also mildly roast them and grind. This improves shelf life.
Just before removing to a container add the Garlic pods and just swirl the grinder for 2 seconds.
Store the RASAM powder /Podi in an air tight container and in freezer for a couple of months !
Special Instructions :
You can omit garlic while making the rasam powder and add later during sauting while making rasam. Personally I prefer the garlic loaded aroma of the powder.
I add some dried curry leaves to the powder while storing, this way I don’t have to use them during sauting.